Meal Prep · Indian
Chicken Tikka Masala
A creamy, flavorful, and iconic Indian chicken curry that’s perfect for a satisfying weeknight meal or special occasion.
Ingredients
Tap to check offMethod
Step-by-step- In a large bowl, combine chicken pieces with yogurt, 1 tbsp ginger-garlic paste, cumin, garam masala, turmeric, red chili powder, and salt. Mix well to coat the chicken. Cover and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.
- Heat 1 tbsp oil or ghee in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken and cook in batches until lightly browned on all sides, about 3-5 minutes per batch. Remove chicken from the pan and set aside.
- Reduce heat to medium, add the remaining 1 tbsp oil or ghee to the pan. Add chopped onion and cook until softened and translucent, about 5-7 minutes.
- Add 1 tbsp ginger-garlic paste to the pan and cook for 1 minute until fragrant.
- Stir in crushed tomatoes, water or broth, and sugar (if using). Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes, stirring occasionally.
- If using cashews, drain them and blend with a splash of water until smooth. Add the cashew paste to the sauce.
- Return the cooked chicken to the pan with the sauce. Stir in the heavy cream. Simmer gently for another 5-10 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- Taste and adjust seasoning if needed. Garnish generously with fresh cilantro and serve hot with basmati rice or naan bread.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 520 kcal |
| Protein | 45 g |
| Fat | 32 g |
| Saturated Fat | 15 g |
| Carbohydrates | 18 g |
| Fiber | 4 g |
| Sodium | 480 mg |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Chicken Tikka Masala in an airtight container in the refrigerator.
Freezer Up to 3 months
Allow to cool completely, then transfer to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat gently on the stovetop over low heat, adding a splash of water or broth if the sauce is too thick. Alternatively, microwave in short bursts, stirring occasionally, until heated through.
Chef’s Corner
- For a deeper flavor, marinate the chicken overnight. The longer it marinates, the more tender and flavorful it will be.
- If you prefer a smoother sauce, blend the tomato-onion mixture with an immersion blender or in a regular blender (carefully!) before adding the chicken and cream.
- Adjust the spice level to your preference by increasing or decreasing the red chili powder. For a smoky flavor, you can grill or broil the marinated chicken before adding it to the sauce.
- A tablespoon of kasuri methi (dried fenugreek leaves), crushed between your palms and added with the cream, will add an authentic aroma and flavor.
